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mushrooms

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Garlic herbed mushrooms in a red pot with a wooden spoon
Gluten Free Vegetarian

Garlic Herb Mushrooms.

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I guess I should start off with the customary Nothing About The Recipe Is Caribbean! That said, this Garlicky Herb Mushrooms was one the most requested recipes last year, after I posted a pic on Instagram. It was only natural that it was part of my #MeatFreeMondays series on YouTube.

You’ll Need…

1 lb button mushrooms (cleaned)
2 tablespoon olive oil
1 1/2 tablespoon butter
1 medium onion (diced)
3-5 cloves garlic (crushed – depends on how much you like garlic)
3-4 sprigs thyme
1 tablespoon parsley (chopped)
1/4 teaspoon salt
3-4 tablespoon white wine
1/4 teaspoon black pepper
1/4 teaspoon pepper flakes

Important: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Cleaning Mushrooms – You’ll see TV chefs and food personalities recommend using a brush to brush off any dirt off the mushrooms and to never wash them. NOPE! Not for me. I wash and air/paper-towel dry my mushrooms. I know too well the kind of dirt they grow in. Just my personal choice.

In a wide pan on a medium heat, melt the butter in the oil, then add the onions. Immediately turn the heat down to low and cook gently for 3 minutes.

After-which, turn the heat back up to medium high and add the mushrooms. Stir well to coat with the onion flavored oil/butter combo.

BTW, the bigger mushrooms I cut in half. The reason why I recommend a wide pan above, is so each mushroom can touch the surface of the pan. We’ll get a lovely color and caramelization.

After about 7-9 minutes, you should see the mushrooms shrink in size and develop some color. The bottom of your pan will have brown spots (that’s FLAVOR).

It’s now time to get that ‘flavor’ working for us. Pour in the wine to degalze the bottom of the pot (use apple juice or veg stock if you want). Cook for a minute, then add the pepper flakes, parsley, thyme, salt, black pepper and garlic. Stir well to get all that garlic and herb niceness all over the mushrooms. Turn the heat back down to low as we don’t want to burn the garlic and herbs.

Cook for a further 2-3 minutes.. basically until the garlic warms through and perfumes the dish.

Definitely not a “Caribbean” dish, but mushroom lovers will be thank you for making this one. I guarantee you this Garlic Herb Mushrooms will be a regular on your menu and you will get requests for it.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry

Caribbean Stewed Chicken with Mushrooms and Green Olives

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In my humble opinion, nothing beats a classic pot of Caribbean stewed chicken; tender, juicy, and full of that signature island flavor. But yuh know me, always experimenting in the kitchen. One day, I tossed in some mushrooms and green olives, just for the vibe, and wow, what a tasty twist! The mushrooms soak up all that rich gravy, while the olives bring a nice briny punch that balances everything out. And since my girls don’t like olives, guess who gets to enjoy the whole pot in peace? Yep—me. Give this one a try, and don’t be afraid to make it your own.

Stewed chicken with mushrooms and olives in a silver saute pan resting on the stove

Ingredient Guide

  • Chicken (Legs and Thighs): Bone-in cuts are ideal for stewing, offering rich flavor and tenderness.
  • Caribbean Green Seasoning: A vibrant blend of herbs like scallions, thyme, garlic, and parsley.
  • Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
  • Worcestershire Sauce: Adds a tangy depth to the marinade.
  • Tomato Ketchup: Provides a touch of sweetness and acidity.
  • Brown Sugar: Used for caramelizing and adding a rich color and flavor to the stew.
  • Coconut Milk: Adds creaminess and a subtle sweetness to the dish.
  • Green Olives: Introduce a briny contrast that complements the savory elements.
  • Mushrooms: Their earthy flavor and meaty texture enhance the stew’s richness.

Shopping Made Easy

  • Chicken: Opt for bone-in legs and thighs for maximum flavor.
  • Caribbean Green Seasoning: Available in Caribbean markets, or make your own with fresh herbs.
  • Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores.
  • Worcestershire Sauce: Check the condiments aisle; ensure it’s gluten-free if needed.
  • Coconut Milk: Available in the international foods section.
  • Green Olives: Look for pitted green olives in jars or cans.
  • Mushrooms: Fresh white or cremini mushrooms work well.

Cooking Notes from the Kitchen

  • Marination: Allow the chicken to marinate for at least 2 hours, preferably overnight, to absorb the flavors fully.
  • Caramelizing Sugar: Watch the sugar closely as it caramelizes to avoid burning, which can impart a bitter taste.
  • Simmering: After adding the coconut milk and water, simmer the stew gently to develop a rich, flavorful gravy.
  • Final Touches: Add the olives and parsley towards the end to maintain their texture and freshness.

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but bone-in pieces provide more flavor and richness to the stew.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I substitute the coconut milk?

If you’re not a fan of coconut milk, you can use chicken broth or water, but the stew will have a different flavor profile.

What can I serve with this stew?

This stew pairs wonderfully with steamed rice, rice and peas, or even mashed potatoes to soak up the delicious gravy.

Stewed chicken with mushrooms and olives in a silver saute pan resting on the stove
Print Recipe

Caribbean Stewed Chicken with Mushrooms and Green Olives

Cuisine: Recipe Keys: Gluten Free Non Vegetarian
Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins
Servings: 4

Description

A hearty Caribbean stew where tender chicken is simmered with earthy mushrooms and briny green olives in a rich, coconut-infused gravy.

Ingredients

Instructions

Video

  1. Clean and trim the fat and skin from the chicken, and prepare to season. 

  2. In a large bowl, combine the chicken with Caribbean green seasoning, salt, diced onion, diced tomato, tomato ketchup, Worcestershire sauce, diced scotch bonnet pepper (if using), and black pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours, preferably overnight.

  3. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the brown sugar and stir continuously until it becomes frothy and turns a deep amber color.

  4. Carefully add the marinated chicken to the pot, including any marinade juices. Stir well to coat the chicken pieces with the caramelized sugar. Reduce the heat to medium, cover the pot, and cook for about 5 minutes.

  5. Uncover the pot and increase the heat to high. Cook until the liquid reduces and the chicken is evenly browned, stirring occasionally to prevent sticking.

  6. Add the sliced mushrooms to the pot and stir to combine. Cook for an additional 5 minutes on high heat, allowing the mushrooms to release their moisture. 

  7. Pour the water into the bowl used for marinating the chicken to collect any remaining marinade, then add it to the pot along with the coconut milk. Stir well, bring to a boil, then reduce the heat to low, cover, and simmer for 8–10 minutes, or until the chicken is fully cooked.

  8. Remove the lid and increase the heat to help thicken the gravy to your desired consistency. Taste and adjust salt if necessary.

  9. Add the green olives and chopped parsley to the pot. Stir well and cook for an additional 3–5 minutes.

  10. Serve hot over steamed rice or your preferred side dish.

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